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Ingredients
Ragu
- 2 extra-virgin olive oil
- 2 yellow onions, thinly sliced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 beef chuck, cut into 1-inch pieces
- 1 kosher salt
- 1 black pepper
- 1 dry white wine
- 1 bay leaf
Pasta
- 1 rigatoni
- 3 Pecorino Romano or Parmesan, finely grated
- pasta water, reserved
Instructions
Heat olive oil in a heavy Dutch oven over medium heat.
Add carrot and celery and cook 4-5 minutes.
4 minAdd beef and season with salt and pepper.
Brown the beef on several sides.
Add sliced onions and bay leaf.
Reduce heat to medium-low.
Cover and cook 20 minutes until onions begin releasing substantial moisture.
20 minUncover and continue cooking slowly for approximately 2-2 1/2 hours.
Stir regularly as the onions soften and collapse.
Add small splashes of water if the bottom begins scorching.
Once onions become deeply golden and jammy, add white wine.
Scrape the bottom thoroughly.
Simmer until wine is mostly reduced.
Break or shred the tender beef into smaller pieces.
Cook rigatoni in salted water until al dente.
Reserve at least 1 cup pasta water.
Add drained rigatoni to the onion ragu.
Toss over low heat with pasta water as needed.
Add grated cheese gradually.
Serve immediately with additional cheese.
Nutrition per serving
645
Calories
32.5g
Protein
78g
Carbs
21.5g
Fat
Chef's Notes & Storage
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